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I use a razor scraper if the label will not peel. Hold the bottle by the neck, and scrape away from you. Clean anything left with hot water and a Brillo pad. Anything that is really gummy is not worth my time and gets thrown in the trash. Anyone that returns bottles that are not rinsed gets...

I have a chest freezer, and added a temperature controller on the power line. This way I can control the temperature above freezing, usually about 40 DegF. I perform a maceration for about a week or so. Sometimes I will introduce an enzyme to help extract color and tannin from the skins. But...

I prefer to perform a cold maceration, then press, then ferment. But, sometimes I do ferment on the skins. In this case, I press before fermentation is complete. This CO2 produced by the continuing fermentation will help purge the air from the secondary fermenter.

@stickman Very well put @Donz I feel that the time and expense of making wine is not worth taking any chances.

Yes, Go-Ferm is for rehydration and some fermentations (if not all) can really benefit from using it. We just need keep in mind that every strain of yeast has different requirements for nutrient and nitrogen, which may require a nutrient addition during fermentation.

It really depends on the yeast you are using, and the amount of nutrients in the must. Every strain of yeast is different and, hence, has different nutrient requirements. For example, Lalving EC-1118 requires very low nutrients. But, Lalvin BM4X4 is a real nutrient hog. Yeasts like this will...

All the Amarone juice buckets and kits are "Amarone Style". You will find remnants of raisins in the juice to help simulate the Amarone style. To get an authentic Amarone juice would be outrageously expensive.

I made both the Carmenere and the Riesling for our tasting room. The Carmenere has not yet been bottled. Will let you know about it when it is bottled. I made 2 of the Riesling Kits and used two different yeasts between them, QA23 and Lalvin R2. These were recently bottled and I have been...

They all sound good ..but how about a nice citrusy Sauvignon Blanc

Here in Michigan, it is illegal to offer wine samples as a promotion to sell something (in my case it was buckets of grape juice) UNLESS one has the proper licensing. It is, however, legal to offer wine samples as long as it is not promotional. FYI: No, I did not get caught doing this deed...

Welcome to the forum. We have a winery/tasting room in Southeast Michigan (northern burb of Detroit). Yes, the government woes really hinder trying to get things done in a timely manner.

Yes, same thing here in MI as far as the State waiting on the TTB. Also, TTB is suppose to do a facility inspection. Basically, security issues and verification of bonded & non-bonded areas. Let me know how everything progresses.

Greetings everyone! My wife and I opened a winery here in Southeast Michigan. One thing we found is that the State and TTB get all up in your shorts (and orifices) about everything. We lease a commercial building in a small industrial area. The TTB required us to send a copy of the Lease...

I also use a vacuum pump sometimes to de-gas. You really do not want to go any more than 25 inches on the vacuum. Vacuum, much like pressure, places stress on the glass. Hence, too much vacuum can cause an implosion. Now it makes me wonder what would happen if I used my refrigeration vacuum...

Corks manufacturers provide specifications on their corks. One of the specs is Oxygen Transfer Rate (OTR) ..guess we can all figure out what this acronym suggests. Here is an interesting article about OTR I read some time ago: https://www.practicalwinery.com/winter2011/closure3.htm

SWEET!

I had that problem on my home a/c unit. Had to recharge each year for three years. The most common leak problem is with the schrader valve seal. Try this, get a a schrader valve cap with an integrated O-ring. I did this for my home a/c unit and it has not required a new charge for 5 years...

Yeah, unless it is just and electrical problem (Thermostat, wiring, etc.) the job does require some special equipment like a manifold gauge set, vacuum pump, etc. Air Conditioning and Refrigeration systems shod never need to be recharged. If a system needs to be charged, then there is a leak...

Sorry for the delayed response. Been really busy at the winery. There is no need to use Citric Acid when using a dosage of 2 to 3 Tbs of KMS per gallon of water. I have no problem with constructive feedback. Please make a test gallon with my mix and let me know what you think.

You got it meadmaker. Here is my two cents: If it is not an electrical issue (and we all cross our fingers that it is an electrical issue) then the only way to really diagnose the problem is to get a set of manifold gauges on it. Unfortunately, this involves the use of piercing valves in order...